How To Make Chicken Masala On Toast?

This is an Ango-Indian dish, which is very mildly spiced and served, British-style, on hot toast.

1 pound boneless chicken, diced
½ cup Hung Yogurt
1 teaspoon chili paste
½ teaspoon Garam Masala
½ teaspoon crushed garlic
½ teaspoon crushed ginger root
Juice of 1 lemon
1 ½ tablespoon oil or butter
2 medium-sized onions, sliced
¼ teaspoon coriander powder
¼ teaspoon cayenne powder
Salt and pepper to taste
4 tomatoes, chopped
2 tablespoons finely chopped cilantro leaves

Marinate the chicken in yogurt, chili paste, garam masala, ¼ teaspoon each of ginger and garlic and the lemon juice for 30 minutes. Heat the oil in a heavy pan and sauté the onions until light brown. Add the spices and remaining garlic and ginger and sauté until they smell fragrant. Add the chicken together with the marinade, stir for a minute, then put in the tomatoes and simmer, uncovered, until the chicken is tender. Remove the chicken and keep cooking the sauce until it has thickened.

Remove sauce from heat, stir in the cilantro and the chicken. Serve warm spread on hot buttered toast. Most Indian dishes involve spices, and as each spice takes a different amount of time to release its flavor and aroma, it is important to follow to correct order given when adding spices to a cooking pan.